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Posts Tagged ‘Petite Sirah’


So, I made this great dinner last night, and the question is what does one do with leftover prime rib? Well, sandwiches are always good, but the first question I had to ask myself is what do I have in the house? Certainly, there is the beef, and I have mushrooms. Sounds good. And, I also have some onion, and there is already garlic and pepper on the prime rib…Hmmm…Wait a minute! Wait a minute! I also have Tillamook Medium Cheddar Cheese! I love it when things come together!

Well, I created this concoction before, and I have to say that is really pretty darned good and it is easy to make!

Ingredients
Leftover prime rib
1/2 # crimini mushrooms
1/2 of an onion
8 oz. of grated cheddar cheese
Butter

Start by cutting up the leftover slices of prime rib into 1/2″ chunks.

Prime rib cut in chunks

Coarsely chop up the mushrooms and the onions. Place 2 TBS of butter into a large skillet and add the onion.

Onions and butter are ready to cook

Heat this up and when the onions start to get translucent, add the mushrooms. When the mushrooms start to cook down and their juices come out into the pan, add the beef.

Meat, mushrooms and onions...yummy!

Cover the pan, and turn down the heat, and let it cook for about 5 minutes. Then remove the cover and stir. Let this sit covered for another 5 minutes. Stir again, and then add the cheddar cheese. Stir until the cheese melts

Cheese is added and dinner is ready!

and serve! Not very pretty, but it sure tastes good!

Tonight I will be serving this with some fresh steamed green beans, and what leftover Petite Sirah we had from last night! Try a good warm crusty bread with this. La Brea Bakery makes a really good Tuscan Bread, and this is perfect to go with this dish!

Another way to do this is to cut the meat in thin strips, and cook the same and then serve it on a really good sourdough roll with a really good Stout beer!

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The aroma of beef rises up in the air and dances a waltz with its partners, garlic and peppercorns.  The fragrance fills the house and arouses the stomachs of those that inhabit the home.  The rotisserie slowly turns, the fat drips, and the juices permeate throughout the meat.  Can’t you just smell it?

Ingredients
3 1/2 – 4 pound prime rib, cradled
8 big cloves of garlic
1 TBS black peppercorns
1/2 tsp fennel seed

Garlic, peppercorns and fennel

Hours before you start to cook the beef, peel the garlic and place it into a food processor along with the peppercorns and fennel. Grind until it is well blended.

Garlic, peppercorns and fennel rub

Place the meat into a pan and rub in the garlic and peppercorn, fennel mixture over all surfaces of the meat.

Meat is rubbed and now needs to sit

Cover and let this sit in the refrigerator. Take the meat out one hour before cooking to warm up a bit. When you are ready to cook the meat, place the meat on the rotisserie spit. Then set it and forget it!

Half way through cooking...can you smell it?

Prime Rib is done!

Cook it until the internal temperature is 140 for rare, or 160 for medium. Let the meat rotate for 15 minutes with no heat before slicing.

Tonight I served the prime rib with Conor’s roasted potato wedges, and fresh steamed asparagus!

Dinner is served!

The wine: Most definitely a Petite Sirah!

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The first time that I had this dish was at my mother-in-law’s home. It is a very tasty and hearty dish, and it is easy to make! This is the one I have been promising you Kat!

Ingredients
8 slices of beef round steak
8 slices of peppered bacon, thick sliced
Dried oregano
Toothpicks
Parsley flakes
3 TBS extra virgin olive oil
2 14.5 oz. cans of low sodium beef broth
1/4 cup of flour
1/3 cup of water

Round Steak and Bacon are ready

Lay out a piece of the steak, sprinkle with a small bit of oregano. Take a slice of bacon and trim it in half to fit the meat then lay it on top of the meat.

Lay the bacon over the meat

Roll from the small end to the large end.

Slowly roll up the bacon inside the meat

Secure with a toothpick and set aside.

Fasten with a toothpick

Continue with the rest of the meat until you have 8 little roll ups…

Add the olive oil to a large fry pan and heat over medium high heat. When the oil is hot add the meat, sprinkle with parsley and brown.

Sprinkle with parsley and brown

When all are browned add the beef broth

Add the beef broth...

to your pan and bring this to a boil. Once it boils, turn the heat down to low, cover and simmer for an hour and a half or until the meat feels tender.

When done, turn off the heat and remove the meat from the pan and set aside. Cover with foil. While the meat cools for a bit, add the water and flour in a glass jar and shake until it is well combined. Slowly stir this into the broth remaining in the pan. Take the toothpicks out of the meat and re-cover with the foil. Turn the heat back on the broth to medium high. Stir constantly until it is thickened and bubbly.

Gravy is made and Rouladen returned to the pan

Return the meat to the pan to heat through. Serve over buttered rice or with a heaping serving of mashed potatoes and spoon some of the gravy over the meat.

Dinner is served!

Don’t forget your vegetable!

Serve this with a Cabernet Sauvignon or a Petite Sirah!

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Did you know that pork is one of the most commonly consumed meats worldwide? It is a meat rich in thiamin (vitamin B1) and with fat trimmed off it is one of the leanest meats yet it is high in cholesterol and saturated fats. Pork is also known as the “other white meat,” and it is the star of this recipe for Sierra Foothills Chops. It is not only easy to prepare, but wonderful comfort food on those particularly cold nights. The chops come out very tender due to the long cooking time and covering the dish while it cooks.

Ingredients
2 TBS vegetable oil
4 Pork chops, or use pork steaks
Onion powder
Garlic powder
Thyme leaves
Salt and pepper
1 Medium onion, chopped
2 Leeks, sliced up to the green
1 Bag of pre-sliced crimini mushrooms
1 Can of condensed cream of mushroom soup, plus one can of water
1 Package of onion soup mix
1 TBS Worcestershire sauce

Heat the oven to 350 degrees. Prepare a 9×13 baking pan by spraying with a non-stick cooking spray. Set aside.

On a plate lay out the pork chops. Sprinkle one side with the onion and garlic powders, thyme and salt and pepper.

Chops with spices - one side only

Heat the oil in a heavy skillet over medium high heat. When hot place the spiced side of the pork face down in the pan.

First side of the chops browning

Next, sprinkle the top surfaces of the pork with more onion and garlic powders, thyme and salt and pepper. When the first side is just browned, turn and brown the other side.

Turn the chops when browned

When that is done remove the pork from the pan and lay in a single layer in the baking pan. Now take the onions and mushrooms and just soften these in the hot pan,

Chops in the baking pan, mushrooms and onions frying

and then pour over the pork chops. Top with the leeks.

Layered chops, with onions, mushrooms and leeks

Next, combine the mushroom soup, water, onion soup mix and Worcestershire sauce in a bowl.

Mushroom soup mixture is ready

Combine until smooth. Pour this mixture over the browned pork chops.

Pour the soup mixture over the chops, mushrooms, onions and leeks

Cover the pan with foil and bake for 90 minutes.

Serve this with Jasmine steamed rice and a green vegetable. Last night I used zucchini fresh from the garden!

Dinner is served!

A good wine pairing with dish is a vibrant Petite Sirah!

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When I am not writing I work at a winery in the Sierra Foothills. Below is a photo essay of my first crush! It was really an exciting time and I have been very privileged to learn a lot about the wine business, from grape growing, through fermentation, to bottling the final product.

When I first started working at the winery I was given time to go into the fields to take photos. Below are some of the photos I was able to take.

Cabernet on the Vine

These are Cabernet grapes, which up in the foothills are one of the last grapes harvested.

Sauvignon Blanc Grapes Ready to Pick

These are Sauvignon Blanc grapes and they are a very fussy grape. The vines need lots of air circulation so they do not develop mold.

Chardonnay Grapes

Chardonnay is one of the most popular of the white wines. Clusters of Chardonnay are very photogenic!

When crush starts, the grapes are brought in from the fields in bins that hold between 850 to 1000 pounds. The grapes are dumped into a device that has an auger that regulates the flow of grapes to the sorting table. Here is a photo of grapes being dropped into the device with the auger.

Chardonnay on the way to be crushed.

At the winery that I work at the grapes are hand sorted as they drop onto the sorting table. Leaves, grapes that are not good quality, and any bugs that are found are removed from the line.

Grapes being hand sorted.

From there the grapes are dropped into a machine that removes the grapes from the stems.

Grapes drop into the de-stemmer

The white grapes then go into the press, while the red grapes go from the de-stemmer right into tanks. Here is a photo of Chardonnay coming out of the press.

Chardonnay right off the press!

The red grapes, skins, seeds and juice are all run through the press after sitting in the tanks. Thirty percent of the juice from the red grapes comes from what settles at the bottom of the tank. Here is a photo of Petite Sirah dripping from the press:

Petite Sirah off the press!

From there, the juice goes back into the tanks.

The tanks


My first crush was one that I will always remember, and I am happy to share the experience with you through the photos that I have taken. Next time you enjoy a glass of wine, remember that this is what those little guys had to go through to get to your glass! Cheers!

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